THIS CAKE IS A RICH, DARK, MOIST FRUIT CAKE, VERY FLAVORFUL AT CHRISTMAS. TRY ICING WITH ALMOND PASTE FOR A MORE FESTIVE TOUCH. THIS RECIPE IS STARTED IN OCTOBER OR NOVEMBER SO AS TO LET IT MELLOW BEFORE THE HOLIDAYS.
I remember very well my mother storing her fruit cake in an old butter churn that belonged to my grandmother and great grandmother. I wish that I had that old crock.
INGREDIENTS :
2 (8 ounce) containers candied cherries
1 (8 ounce) container candied mixed citrus peel
2 cups raisins
1 cup dried currants
1 cup dates, pitted and chopped
2 (2.25 ounce) packages blanched slivered almonds
1/2 cup brandy
1/2 cup all-purpose flour
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter
2 cups packed brown sugar
6 eggs
3/4 cup molasses
3/4 cup apple juice
Looks delicious
My mother made this in the late 50’s, she said that she would never make this again, & she didn’t, said it was more trouble than it was worth. Plus, she did not like alcohol period. But sounds good to me, but of course I will never make, because it’s s just me.
I remember this from my early childhood.
My grandmother made this cake– with walnuts. She started it months in advance, with a jar on the kitchen window sill. She would turn it ever so often
Thanks for the memories! 🙂
… and yes, I will be making this for Christmas.